1092 Dual Fuel - Cooker FALCON - Free user manual and instructions

Product Type	Cooker
Brand	Falcon
Model	1092 Dual Fuel
Fuel Type	Natural Gas (G20) and Electricity
Dimensions (H x W x D)	912-937 mm x 1092 mm x 610 mm (to fascia), 670 mm (including handles)
Number of Hotplate Burners	5
Center Burner Power (Natural Gas)	5.0 kW
Large Burner Power (Natural Gas)	3.0 kW each
Right Front Burner Power (Natural Gas)	1.7 kW
Left Oven Type	Multi-function Oven
Right Oven Type	Fan Oven
Left Oven Functions	Defrost, Fan, Fanned Grill, Fan Assisted, Conventional, Browning Element, Base Heat
Left Oven Max Power	2.5 kW
Right Oven Max Power	2.5 kW
Left Oven Energy Class	A
Right Oven Energy Class	A
Left Oven Usable Volume	69 L
Right Oven Usable Volume	69 L
Electrical Supply	230 V / 400 V, 50 Hz
Gas Connection	Rp 1/2 at rear right
Ignition	Automatic spark ignition with Flame Supervision Device
Safety Features	Flame supervision on all burners, stability bracket/chain required
Cleaning	Removable burner heads and oven linings; hot soapy water recommended
Accessories Included	Wok cradle, deluxe oven tray with trivet, 2 drop shelves, 2 flat shelves, storage drawer
Warranty	3 years manufacturer's warranty
Manufacturer	Falcon Appliances (AGA Rangemaster)

Frequently Asked Questions - 1092 Dual Fuel FALCON

How do I light a hotplate burner?

Push in the selected burner control knob and turn it to the high position (large flame symbol). The igniter will spark and light the gas. Keep the knob pressed in for about ten seconds to allow the Flame Supervision Device to engage.

What should I do if a burner flame goes out?

Turn the control knob to the OFF position and wait for one minute before relighting. This allows gas to disperse.

How should I clean the oven?

Remove the oven shelves and lining panels (if desired). Use hot soapy water or a proprietary oven cleaner suitable for enamel. Avoid caustic or abrasive cleaners. Never clean the oven when it is hot.

Why is steam coming from the oven?

Steam is normal when cooking foods with high water content (e.g., oven fries). It may be visible at the rear grille. When opening the oven door, stand back to avoid steam bursts.

How do I replace the oven light bulb?

Turn off the power at the circuit breaker and ensure the oven is cool. Remove the bulb cover by turning counter-clockwise. Replace with a 15 W, 230 V oven lamp rated to 300 °C. Screw in the new bulb and refit the cover.

Can I use aluminium foil in the oven?

No. Do not use aluminium foil to cover shelves, linings, or the oven roof. It can affect heat circulation and may cause a fire hazard.

How do I convert the cooker to LPG?

Conversion must be performed by a competent person. You need to replace the injectors (see table in manual), adjust the bypass screws, and fit the special ring for the centre burner. After conversion, attach the LPG label and pressure test the appliance.

What should I do if I smell gas?

If using natural gas in the UK, call the National Grid on 0800 111 999. Do not operate electrical switches or create sparks. Ventilate the area by opening windows.

How do I level the cooker?

Use a spirit level on a shelf in one of the ovens. Adjust the rear rollers using a 13 mm spanner (clockwise to raise) and turn the front feet to adjust the front height.

How do I remove the storage drawer?

Push the drawer and release it. Push the ends of the plastic clips (down on left, up on right) to release the catches. Pull the drawer forwards and away from the side rails. For safety, slide the inner side rails back into the cavity.

USER MANUAL 1092 Dual Fuel FALCON

Modern blue industrial machine with multiple dial gauges and a 'Falcon' label, partially obscured by abstract metallic blades (no readable text beyond branding)

USER GUIDE & INSTALLATION INSTRUCTIONS

1092 Continental Dual Fuel

Steamed cut of a large cylindrical meat on a wooden cutting board, garnished with herbs and meat slices (no text or symbols visible)

INGREDIENTS

• 2–3 large sprigs of rosemary
• 4 large garlic cloves cut in half lengthways
• 1.8 kg leg of lamb
• 8 good quality anchovy fillets, halved
- 100 ml olive oil
• 250 ml dry red wine
- Maldon salt and freshly ground black pepper

METHOD

1. Preheat the oven to 220 °C (for a conventional oven), 200 °C (for a fan oven) or gas mark 7.
2. Pull the small sprigs off the rosemary branches and set aside with the garlic.
3. Using the tip of a paring knife, make up to 20 well-spaced cuts into the flesh of the lamb, about 2.5 cm inch deep. Divide the rosemary sprigs, garlic and anchovies and push down into the cuts. Place the leg on a large roasting tin and pour over the oil, massaging it all over the joint. Season well with salt and pepper and pour the wine and 250 ml water into the tin.
4. Put into the oven and sear for 15 minutes, then turn the temperature right down to 130 °C (conventional oven), 110 °C (fan oven) or gas mark 1 and roast for 4-5 hours, basting every 30 minutes or so. Basting frequently helps to keep the meat moist and encourages the build up of a good glaze on the outside. Add more liquid (wine or water) if the tin looks dry – there should always be liquid in the tin throughout this cooking process.
5. The meat is ready when it is starts to fall off the bone, at which point it should have a core temperature of 90 °C. Remove from the oven, transfer to a warmed carving dish, cover loosely with foil and leave to rest in a warm place for 30-45 minutes before carving.
6. Pour the juices from the tin into a tall hi-ball glass and allow to settle. Spoon the fat from the top of the glass. There should be enough sticky, reduced juices for an intense gravy hit – if not, pour the juices you have back into the roasting tin and put it over the heat, pour in a splash of water or wine and deglaze the tin scraping up all the sticky bits from the base. Boil fast until syrupy, taste and correct the seasoning.

RASPBERRY SOUFFLÉ...

Close-up of a layered pink dessert with white frosting and powdered sugar, served on a white ceramic plate (no text or symbols visible)

INGREDIENTS

• 400 g raspberries
  • 1 tbsp lemon juice
  • 100 g caster sugar
  • 2 tsp crème de framboise
  • 1 tsp cornflour
  • 180 g egg whites (about 6)
• Pinch of cream of tartar or a squeeze of lemon juice
• Icing sugar for dusting

METHOD

1. For the soufflé, press the raspberries through a fine sieve to produce 180 g of purée. Put this into a heavy-bottomed pan, add the lemon juice and reduce down to a thick jam, stirring from time to time and being careful not let it catch and burn.
2. Put 45 g of the sugar in a separate pan. Melt it and then boil until it becomes a thick syrup (121 °C on a sugar thermometer). To test without a thermometer, dip a teaspoon into the syrup and then dip quickly into cold water. You should be able to roll the cooling syrup into a ball between your fingers. Be careful as the syrup is extremely hot. When it has reached the right point, stir the hot syrup into the raspberry jam.
3. Mix the framboise and cornflour together and stir into the jam over the heat. Turn the jam into a small bowl, sprinkle the surface with icing sugar and cover with cling film.
4. Preheat the oven (not grill) to 180 °C shelf level 2 (conventional oven), 160 °C (fan oven) or gas mark 4 centre shelf.
5. Whisk the egg whites with the cream of tartar until you can form soft peaks, then fold in the remaining caster sugar. Lightly fold the whites into the jam, leaving thin traces of white visible in the mixture.
6. Spoon into four large buttered and sugared ramekins, place these on a baking tray and bake for 10 minutes.
7. Dust with icing sugar.

Contents

1. Before You Start... 1

Important! 1

Installation and Maintenance 1

Peculiar Smells 1

If You Smell Gas 1

Ventilation 1

Personal Safety 1

Cooker Care 2

Cleaning 2

2. Cooker Overview 3

Hotplate Burners 3

Wok Cradle 4

The Ovens 5

Accessories 8

Storage 9

3. Cooking Tips 10

Cooking with a Multi-function Oven 10

General Oven Tips 10

4. Cooking Table 11

5. Cleaning Your Cooker 12

Essential Information 12

Daily Care 12

Cleaning for Spills 12

Cooktop Burners 12

Main Top 13

Ovens 13

Cleaning Table 14

6. Troubleshooting 15

7. Installation 17

Dear Installer 17

Safety Requirements and Regulations 17

Provision of Ventilation 17

Location of Cooker 18

Conversion 18

Positioning the Cooker 19

Moving the Cooker 19

Fitting a Stability Bracket or Chain 20

Repositioning the Cooker Following 20

Connection 20

Conversion to Another Gas 21

Levelling 21

Gas Connection 21

Electrical Connection 22

Final Checks 22

Final Fitting 23

Customer Care 23

8. Conversion to LP Gas 24

Injectors 24

Tap Adjustment 24

Reassembling to Liquid Propane Gas 25

Stick on Label 25

Pressure Testing 25

9. Circuit Diagram 26

10. Technical Data 27

1. Before You Start...

Your cooker should give you many years of trouble-free cooking if installed and operated correctly. It is important that you read this section before you start, particularly if you have not used a dual fuel cooker before.

Important!

CAUTION: This appliance is for cooking purposes only. It must not be used for other purposes, for example room heating. Using it for any other purpose could invalidate any warranty or liability claim. Besides invalidating claims this wastes fuel and may overheat the control knobs.

This appliance is for use in Great Britain and the Republic of Ireland. It is a Cat II _2H3+ cooker and is set for G20 at 20 mbar. (A conversion kit for LPG is available for the cooker.)

Installation and Maintenance

In the UK, the cooker must be installed by a Gas Safe registered engineer. The electrical installation should be in accordance with BS 7671. Otherwise, all installations must be in accordance with the relevant instructions in this booklet, with the relevant national and local regulations, and with the local gas and electricity supply companies' requirements.

Make sure that the gas supply is turned on and that the cooker is wired in and switched on (the cooker needs electricity).

Set the clock to make sure that the oven is functional – see the relevant section in this manual.

Only a qualified service engineer should service the cooker, and only approved spare parts should be used.

Always allow the cooker to cool and then switch it off at the mains before cleaning or carrying out any maintenance work, unless specified otherwise in this guide.

Peculiar Smells

When you first use your cooker it may give off an odour. This should stop after use.

Before using your cooker for the first time, make sure that all packing materials have been removed and then, to dispel manufacturing odours, turn all the ovens to 200 °C and run for at least an hour.

Make sure the room is well ventilated to the outside air (see 'Ventilation' below). People with respiratory or allergy problems should vacate the area for this brief period.

If You Smell Gas

If you are using natural gas in the UK, ring the National Grid on: 0800 111 999.

Ventilation

CAUTION: The use of a gas cooking appliance results in the production of heat and moisture in the room in which it is installed. Therefore, make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a powered cooker hood that vents outside. If you have several burners on, or use the cooker for a long time, open a window or turn on an extractor fan.

Personal Safety

DO NOT modify this appliance.

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

WARNING: The appliance and its accessible parts become hot during use and will retain heat even after you have stopped cooking. Care should be taken to avoid touching heating elements. Children less than 8 years of age shall be kept away unless continuously supervised.

This appliance is not intended for use by young children or infirm persons unless they have been adequately supervised by a responsible person to make sure that they can use the appliance safely.

CAUTION: A long term cooking process has to be supervised from time to time. A short term cooking process has to be supervised continuously.

Danger of fire: DO NOT store items on the cooking surfaces.

To avoid overheating, DO NOT install the cooker behind a decorative door.

Accessible parts will become hot during use and will retain heat even after you have stopped cooking. Keep babies and children away from the cooker and never wear loose-fitting or hanging clothes when using the appliance.
A DO NOT use a steam cleaner on your cooker.

Always be certain that the controls are in the OFF position when the oven is not in use, and before attempting to clean the cooker.

When the oven is on, DO NOT leave the oven door open for longer than necessary, otherwise the control knobs may become very hot.

DO NOT use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

Always keep combustible materials, e.g. curtains, and flammable liquids a safe distance away from your cooker.

DO NOT spray aerosols in the vicinity of the cooker while it is on.

Use dry oven gloves when applicable – using damp gloves might result in steam burns when you touch a hot surface. Do not use a towel or other bulky cloth in place of a glove – it might catch fire if brought into contact with a hot surface.

A NEVER operate the cooker with wet hands.
DO NOT use aluminium foil to cover shelves, linings or the oven roof.
DO NOT use hotplate protectors, foil or hotplate covers of any description. These may affect the safe use of your hotplate burners and are potentially hazardous to health.
▲ NEVER heat unopened food containers. Pressure build up may make the containers burst and cause injury.
DO NOT use unstable saucepans. Always make sure that you position the handles away from the edge of the hotplate.
DO NOT use cooking vessels on the hotplate that overlap the edges.

Never leave the hotplate unattended at high heat settings. Pans boiling over can cause smoking, and greasy spills may catch on fire. Use a deep fat thermometer whenever possible to prevent fat overheating beyond the smoking point.

WARNING! Unattended cooking on a hob with fat or oil can be dangerous and may result in fire.
A NEVER leave a chip pan unattended. Always heat fat slowly, and watch as it heats. Deep fry pans should be only one third full of fat. Filling the pan too full of fat can cause spill over when food is added. If you use a combination of oils or fats in frying, stir them together before heating, or as the fats melt.

Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan. Carefully watch for spills or overheating of foods when frying at high or medium high temperatures. Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.

Do not use the top of the flue (the slots along the back of the cooker) for warming plates, dishes, drying tea towels or softening butter.

DO NOT use water on grease fires and never pick up a flaming pan. Turn the controls off and then smother a flaming pan on a surface unit by covering the pan completely with a well fitting lid or baking tray. If available, use a multi-purpose dry chemical or foam-type fire extinguisher.

Cooking high moisture content foods can create a 'steam burst' when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.

Take care that no water seeps into the appliance.

Simple line drawing of a door mechanism with a handle and lever (no text or symbols)

This appliance is heavy so take care when moving it.
The appliance is not intended to be operated by means of external timer or separated remote-control system.

Cooker Care

As steam can condense to water droplets on the cool outer trim of the oven, it may be necessary during cooking to wipe away any moisture with a soft cloth. This will also help to prevent soiling and discolouration of the oven exterior by cooking vapours.

Cleaning

In the interests of hygiene and safety, the cooker should be kept clean at all times as a build up in fats and other food stuff could result in a fire.

Clean only the parts listed in this guide.

Clean with caution. If a wet sponge or cloth is used to wipe spills on a hot surface, be careful to avoid steam burns. Some cleaners can produce noxious fumes if applied to a hot surface.

2. Cooker Overview

The 1092 dual fuel cooker (Fig.2-1) has the following features:

A. 5 hotplate burners
B. A control panel
C. Multi-function oven
D. Fan oven
E. Storage drawer

Hotplate Burners

The drawing by each of the central knobs indicates which burner that knob controls.

Each burner has a Flame Supervision Device (FSD) that prevents the flow of gas if the flame goes out.

When a hotplate control knob is pressed in, sparks will be made at every burner: this is normal. DO NOT attempt to disassemble or clean around any burner while another burner is on, otherwise an electric shock could result.

To light a burner, push in the selected burner control knob and turn it to the high position, as indicated by the large flame symbol (▲) (Fig.2-2).

The igniter should spark and light the gas. Keep holding the knob pressed in to let the gas through to the burner for about ten seconds.

Diagram showing a curved object on a base with a cross symbol, labeled Fig.2-7 (no text or symbols on the object itself)

Line drawing of a mechanical component with symmetrical cutouts and a central oval shape (no text or symbols)

Mechanical assembly diagram showing a central rotating component with surrounding blades and gears (no text or symbols)

If, when you let go of the control knob the burner goes out, then the FSD has not been bypassed. Turn the control knob to the OFF position and wait for one minute before you try again, this time making sure to hold in the control knob for slightly longer.

Adjust the flame height to suit by turning the knob counterclockwise (Fig.2-3). On this cooker the low position is beyond high, NOT between high and off.

If a burner flame goes out, turn off the control knob and leave it for one minute before relighting it.

Make sure that the flames are under the pans. Using a lid will help the contents boil more quickly (Fig.2-4).

Large pans should be spaced well apart.

Pans and kettles with concave bases or down-turned base rims should not be used (Fig.2-5).

Simmering aids, such as asbestos or mesh mats, are NOT recommended (Fig.2-6). They will reduce burner performance and could damage the pan supports.

You should also avoid using unstable and misshapen pans that may tilt easily, and pans with a very small base diameter, e.g. milk pans, single egg poachers (Fig.2-7).

The minimum recommended pan diameter is 120 mm. The maximum allowable pan base diameter is 260 mm.

DO NOT use cooking vessels on the hotplate that overlap the edges.

Note: Use of aluminium pans may cause metallic marking of the pan supports. This does not affect the durability of the enamel and may be cleaned off with a proprietary metal cleaner.

Wok Cradle

The wok cradle is designed fit the centre burner (Fig.2-8). It will not fit any of the other burner pan supports.

It should be located so that the cut-outs in the cradle sit directly on the projecting burner supports (Fig.2-9).

Woks vary very widely in size and shape. It is important that the wok is securely held: if the wok is too big or too small the cradle will not support it properly.

For the wok to heat properly it must be close to the burner. For this reason we recommend that you DO NOT use the wok cradle with a flat bottomed wok.

When you fit the cradle, check that it is properly located on the pan support fingers. Make sure that it is stable and that the wok is sitting level in the cradle.

The wok cradle will get very hot in use – allow plenty of time for it to cool before you pick it up.

The Ovens

References to 'left-hand' and 'right-hand' ovens apply as viewed from the front of the appliance.

The left-hand oven is a multi-function oven, while the right-hand oven is a fan oven.

The Left-hand Multi-function Oven

As well as the oven fan and fan element, they are fitted with two extra heating elements, one visible in the top of the oven and the second under the oven base. Take care to avoid touching the top element and element deflector when placing or removing items from the ovens.

The multi-function oven has 3 main cooking functions: fan, fan assisted and conventional cooking. These functions should be used to complete most of your cooking.

The browning element and base heat can be used in the latter part of the cooking process to fine tune the results to your particular requirements.

Use fanned grilling for all your grilling needs and defrost to safely thaw small items of frozen food.

Table 2-1 gives a summary of the multi-function modes.

The multi-function ovens have many varied uses. We suggest you keep a careful eye on your cooking until you are familiar with each function. Remember: not all functions will be suitable for all food types.

Please remember that all cookers vary: temperatures in your new ovens may differ to those in your previous cooker.

Function Use
Defrost	To thaw small items in the oven without heat
Fan oven	A full cooking function, even heat throughout, great for baking
Fanned grilling	Grilling meat and fish with the door closed
Fan assisted	A full cooking function good for roasting and baking
Conventional oven	A full cooking function for roasting and baking in the lower half of the oven
Browning element	To brown and crisp cheese topped dishes
Base heat	To crisp up the bases of quiche, pizza or pastry

Table 2-1

Multi-function Oven Functions

Defrost

This function operates the fan to circulate cold air only. Make sure the temperature control is at 0^irc C and that no heat is applied. This enables small items such

as desserts, cream cakes and pieces of meat, fish and poultry to be defrosted.

Defrosting in this way speeds up the process and protects the food from flies. Pieces of meat, fish and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after defrosting.

Defrost with the oven door closed.

Large items, such as whole chickens and joints should not be defrosted in this way. We recommend this be carried out in a refrigerator.

Defrosting should not be carried out in a warm oven or when an adjoining oven is in use or still warm.

Make sure that dairy foods, meat and poultry are completely defrosted before cooking.

Fan Oven

This function operates the fan and the heating element around it. An even heat is produced throughout the oven, allowing you to cook large

amounts quickly.

Fan oven cooking is particularly suitable for baking on several shelves at one time and is a good 'all-round' function. It may be necessary to reduce the temperature by approximately 10 °C for recipes previously cooked in a conventional oven.

If you wish to preheat the oven, wait until the indicator light has gone out before inserting the food.

Fanned Grilling

This function operates the fan whilst the top element is on. It produces a more even, less fierce heat than a conventional grill.

For best results, place the food to be grilled, on a grid over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or fish are ideal for grilling in this way, as the circulated air reduces the fierceness of the heat from the grill.

The oven door should be kept closed while grilling is in progress, so saving energy.

You will also find that the food needs to be watched and turned less than for normal grilling. Preheat this function before cooking.

For best results we recommend that the grill pan is not located on the uppermost shelf.

Fan Assisted Oven

This function operates the fan, circulating air heated by the elements at the top and the base of the oven. The combination of fan and conventional cooking

(top and base heat) makes this function ideal for cooking large items that need thorough cooking, such as a large meat roast.

It is also possible to bake on two shelves at one time, although they will need to be swapped over during the cooking time, as the heat at the top of the oven is greater than at the base, when using this function.

This is a fast intensive form of cooking; keep an eye on the food cooking until you have become accustomed to this function.

Conventional Oven (Top and Base Heat)

This function combines the heat from the top and base elements. It is particularly suitable for roasting and baking pastry, cakes and biscuits.

Food cooked on the top shelf will brown and crisp faster than on the lower shelf, because the heat is greater at the top of the oven than at the base, as in 'Fan Assisted Oven' function. Similar items being cooked will need to be swapped around for even cooking. This means that foods requiring different temperatures can be cooked together, using the cooler zone in the lower half of the oven and hotter area to the top.

The exposed top element may cook some foods too quickly, so we recommend that the food be positioned in the lower half of the oven to cook. The oven temperature may also need to be lowered.

Browning Element

This function uses the element in the top of the oven only. It is a useful function for the browning or finishing of pasta dishes, vegetables in sauce,

shepherds pie and lasagne, the item to be browned being already hot before switching to the top element.

Base Heat

This function uses the base element only. It will crisp up your pizza or quiche base or finish off cooking the base of a pastry case on a lower shelf. It is also a

gentle heat, good for slow cooking of casseroles in the middle of the oven or for plate warming.

The Browning and Base Heat functions are useful additions to your oven, giving you flexibility to finish off items to perfection.

Right-hand Fan Oven

The right-hand oven is a fan oven that circulates hot air continuously, which means faster, more even cooking.

The recommended cooking temperatures for a fan oven are generally lower than a conventional oven.

Note: Please remember that all cookers vary so temperatures in your new ovens may differ to those in your previous cooker.

Operating the Ovens

Operating the Multi-function Oven

The multi-function oven has two controls: a function selector and a temperature setting knob (Fig.2-10).

Turn the function selector control to a cooking function.

Fig.2-11 shows the control set for convectional oven cooking.

Turn the oven temperature knob to the temperature required (Fig.2-12).

The oven indicator light will glow until the oven has reached the temperature selected (Fig.2-13). It will then cycle on and off during cooking as the oven maintains the selected temperature.

Operating the Fan Oven

Turn the oven knob to the desired temperature (Fig.2-12).

The oven indicator light will glow until the oven has reached the temperature selected. It will then cycle on and off during cooking (Fig.2-13).

Function control Temperature control

Fig.2-10

Close-up of a circular mechanical knob or dial with no visible text or symbols, featuring concentric rings and control buttons (no readable text or symbols beyond basic markings)

Fig.2-11

Fig.2-12

Fig.2-13

3D diagram of a grid structure with two rectangular plates, one above and one below, labeled Fig.2-14 (no text or symbols on the diagram itself)

Accessories

Oven Shelves

The cooker is supplied with a deluxe oven tray (Fig.2-14).

The deluxe oven tray has a trivet so that it can be used for grilling as well as normal oven cooking.

Each oven is also supplied with two different shelves (Fig.2-15).

The drop shelf increases the possibilities for oven shelf spacing.

The deluxe tray slides in and out easily: take care when pulling it forward that it does not become unstable or slide out of the grooves in the side of the oven.

The other oven shelves have an end stop and so cannot be accidental pulled out; but they can be easily removed and refitted.

Pull the shelf forward until the back of the shelf is stopped by the shelf stop bumps in the oven sides (Fig.2-16).

Lift up the front of the shelf so the back of the shelf will pass under the shelf stop and then pull the shelf forwards (Fig.2-17).

To refit the shelf, line up the shelf with a groove in the oven side and push the shelf back until the ends hit the shelf stop (Fig.2-18). Lift up the front so the shelf ends clear the shelf stops, and then lower the front so that the shelf is level and push it fully back.

Storage

The bottom drawer is for storing oven trays and other cooking utensils.

It can get very warm, so do not store anything in it that may melt or catch fire. Never store flammable materials in the drawer. This includes paper, plastic and cloth items, such as cookbooks, plastic ware and towels, as well as flammable liquids. Do not store explosives, such as aerosol cans, on or near the appliance.

Flammable materials may explode and result in fire or property damage.

The drawer can be removed completely for cleaning, etc.

To Remove the Storage Drawer

To open, simply push the drawer and release. The drawer will open.

Push the ends of the plastic clips – down on the left-hand side, up on the right-hand side – to release the catches holding the drawer to the side rails (Fig.2-19). At the same time pull the drawer forwards and away from the side rails.

For safety reasons slide the inner side rails back into the cavity.

To Fit the Storage Drawer

Slide the inner side rails out until fully extended (Fig.2-20).

Lift the drawer at its sides and locate one of the drawer rails (approximately 15 mm) onto an inner side rail (Fig.2-21).

Rotate the drawer to locate the remaining drawer rail onto the opposite inner side rail.

Carefully slide the drawer back into the cavity. Some resistance will be felt as the drawer rails locate fully onto the inner side rails.

3. Cooking Tips

Cooking with a Multi-function Oven

Remember: not all modes are suitable for all food types. The oven cooking times given are intended for a guide only.

General Oven Tips

The wire shelves should always be pushed firmly to the back of the oven.

Baking trays with food cooking on them should be placed level with the front edge of the oven's wire shelves. Other containers should be placed centrally.

Keep all trays and containers away from the back of the oven, as overbrowning of the food may occur.

For even browning, the maximum recommended size of a baking tray is 340 mm (13½") by 340 mm (13½").

When the oven is on, do not leave the door open for longer than necessary, otherwise the knobs may get very hot.

the same shelf. This allows the heat to circulate freely around them.

roasting, with foil or use a roasting bag.

fat around a roast, dry them thoroughly or brush lightly with cooking oil.

place them on a baking tray.

the baking tray for 15 minutes before placing the dish in the centre of the tray.

4. Cooking Table

The oven control settings and cooking times given in the table below are intended to be used AS A GUIDE ONLY. Individual tastes may require the temperature to be altered to provide a preferred result.

Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the fan oven temperature by 10 °C and the cooking time by 5-10 minutes. The temperature in the fan oven does not vary with height in the oven so you can use any shelf.

Top (T)

Centre (C)

Base (B)

Oven Shelf Positions

Food	Conventional Oven Temperature °C (Shelf Position)	Fan Oven Temperature °C	Approximate Cooking Time
Meat
Beef (no bone)	160 (C)	150	30-35 minutes per 500g +30-35 minutes.	Thoroughly thaw frozen joints before cooking. Meat may be roasted at 220°C (210°C for fan oven) and the cooking time adjusted accordingly. For stuffed and rolled meats, add approximately 10 minutes per 500g, or cook at 200°C (190°C) for 20 minutes then 160°C (150°C) for the remainder.
	200 (C)	190	20-25 minutes per 500g +20-25 minutes.
Lamb	160 (C)	150	30-35 minutes per 500g +30-35 minutes.
	200 (C)	190	25-30 minutes per 500g +25-30 minutes.
Pork	160 (C)	150	35-40 minutes per 500g +35-40 minutes.
	200 (C)	190	25-30 minutes per 500g +25-30 minutes.
Poultry
Chicken	160 (C)	150	20-25 minutes per 500g +20-25 minutes.	For stuffed poultry, you could cook at 200°C (190°C) for 20 minutes then 160°C (150°C) for remainder. Do not forget to include the weight of the stuffing. For fresh or frozen prepacked poultry, follow instructions on the pack. Thoroughly thaw frozen poultry before cooking.
	200 (C)	190	15-20 minutes per 500g +15-20 minutes.
Turkey	160 (C)	150	20 minutes per 500g +20 minutes.
	200 (C)	190	15 minutes per 500g +15 minutes.
Duck	160 (C)	150	25-30 minutes per 500g.
	200 (C)	190	20 minutes per 500g.
Casserole	140-150 (C)	130-140	2-4 hours according to recipe.
Yorkshire Pudding	220 (C)	210	Large tins 30-35 minutes; individual 10-20 minutes.
Cake
Very rich fruit - Christmas, wedding, etc.	140 (C/B)	130	45-50 minutes per 500g of mixture.	Using the conventional oven: when two tier cooking leave at least one runner space between shelves. Position the baking tray with the front edge along the front of the oven shelf.
Fruit 180 mm tin	150 (C/B)	140	2-21⁄2 hours.
Fruit 230 mm tin	150 (C/B)	140	Up to 31⁄2 hours.
Madeira 180 mm	160 (C/B)	150	80-90 minutes.
Queen cakes	190 (C/B)	180	15-25 minutes.
Scones	220 (C/B)	210	10-15 minutes.
Victoria sandwich
180 mm tin	180 (C/B)	170	20-30 minutes.
210 mm tin	180 (C/B)	170	30-40 minutes.	Up to three tiers can be cooked in a fan oven at the same time but make sure to leave at least one runner space between each shelf being cooked on.
Desserts
Shortcrust tarts	200 (C/B)	190	20-30 minutes on a preheated tray.
Fruit pies	200 (C/B)	190	35-45 minutes.
Tartlets	200 (C/B)	190	10-20 minutes according to size.
Puff pastry	210 (C/B)	200	20-40 minutes according to size.
Meringues	100 (C/B)	90	2-3 hours.	Using the conventional oven: for even browning the maximum size of baking tray recommended is 340 mm x 340 mm. This ensures free heat circulation. If cooking a two tier load, the trays should be interchanged approximately halfway though the cooking time.
Baked egg custard	160 (C/B)	150	45-60 minutes.
Baked sponge pudding	180 (C/B)	170	40-45 minutes.
Milk pudding	140-150 (C/B)	130-140	2 to 3 hours.
Bread	210 (C)	200	20-30 minutes.
Fish	Fanned Grilling
Fillet	190 (C/B)	190 (C/B)	15-20 minutes.
Whole	190 (C/B)	190 (C/B)	15-20 minutes per 500g.
Steak	190 (C/B)	190 (C/B)	Steaks according to thickness.

5. Cleaning Your Cooker

Fig.5-1

A - Cap, B - Base

Fig.5-3

Technical diagram of a mechanical component with concentric circles and central hub (no text or symbols)

Essential Information

Isolate the electricity supply before carrying out any thorough cleaning. Allow the cooker to cool.

NEVER use paint solvents, washing soda, caustic cleaners, biological powders, bleach, chlorine based bleach cleaners, coarse abrasives or salt.
DO NOT mix different cleaning products: they may react together with hazardous results.

All parts of the cooker can be cleaned with hot soapy water – but take care that no surplus water seeps into the appliance.

Remember to switch on the electricity supply before re-using the cooker.

Daily Care

Cleaning the cooker is not a welcomed chore, but it has to be done to maintain efficiency and appearance. Remember it is better to wipe up any spills as they occur, this will prevent them burning on and becoming more difficult to remove later.

Make sure the flow of combustion and ventilation air to the cooker is unobstructed: for example by build-up of fats or grease.

Cleaning for Spills

For spills and boil-overs that occur while cooking, as soon as possible turn off the burner and allow to cool. DO NOT clean until the area is completely cooled down. Wipe up spills as soon as possible.

DO NOT allow surplus water to seep into the cooker.

Cooktop Burners

The burner heads and caps can be removed for cleaning. Make sure they are absolutely dry before replacing (Fig.5-1).

When replacing a burner head, make sure that it locates properly within the base (Fig.5-2). If you look at the bottom of the burner head you will see two 'pips': these fit into the two notches in the burner base (Fig.5-3).

Check the burner ports are not blocked. If a blockage occurs, remove stubborn particles using a piece of fuse wire.

The Wok Cradle

Recommended cleaning materials are hot soapy water, a moistened soap pad, cream cleaner or a nylon scourer.

Main Top

Lift away pots or pans from the main top. Remove the pan supports from the spillage area and carefully place in a sink of warm soapy water.

Wipe loose debris from main top. Avoid using any abrasive cleaners including cream cleaners. For best results use a liquid detergent cleaner. Rinse with cold water and thoroughly dry with a clean, soft cloth. Make sure all parts are dry before repositioning.

NEVER USE CAUSTIC OR ABRASIVE CLEANERS AS THESE WILL DAMAGE THE SURFACE.

Control Panel and Oven Doors

The control panel and control knobs should only be cleaned with a soft cloth wrung out in clean hot soapy water but take care that no surplus water seeps into the appliance. Wipe with a clean dampened cloth then polish with a dry cloth.

The oven doors should only be cleaned with a soft cloth wrung out in clean hot soapy water.

Ovens

Some of the lining panels can be removed for cleaning and for cleaning behind.

Removing the Oven Linings

If you wish to clean the enamel interior of the oven, you will need to remove the shelves before removing the linings. Slide the roof liner forwards and remove (Fig.5-4).

The side panels of either oven can be removed.

You do not have to remove the support brackets to remove the linings. Lift each lining upward and slide forward off the support brackets (Fig.5-5).

Once the panels have been removed, the oven enamel interior can be cleaned.

When replacing the linings fit the side linings first.

DO NOT use steel wool (or any other materials that will scratch the surface).

DO NOT use oven cleaning pads.

Refit in the reverse order.

Diagram of a device with a black arrow pointing to a component, labeled Fig.5-5 (no text or symbols on the diagram itself)

Cleaning Table

Cleaners listed (Table 5-1) are available from supermarkets or electrical retailers as stated.

For enamelled surfaces use a cleaner that is approved for use on vitreous enamel.

Regular cleaning is recommended. For easier cleaning, wipe up any spillages immediately.

Hotplate
Part Finish Recommended Cleaning Method
Hob top Enamel or stainless steel		Hot soapy water, soft cloth. Any stubborn stains remove gently with a nylon scourer.
Ceramic/induction hob Toughened glass Hot soapy water; cream cleaner/scourer if necessary.
Griddle plate (some models only) Non-stick surface		Allow to cool. Wash in hot soapy water. Do not use abrasive cleaners/scourers. Dishwasher.
Warming zone (some models only) Toughened glass Hot soapy water, cream cleaner/scourer if necessary.
Outside of Cooker
Part Finish Recommended Cleaning Method
Door, door surround and storage drawer exterior	Enamel or paint	Hot soapy water, soft cloth.Any stubborn stains, remove gently with a liquid detergent.
	Stainless steel	E-cloth or microfibre all-purpose cloth (supermarket).
Sides and plinth Painted surface Hot soapy water, soft cloth.
Splashback/rear grille	Enamel or stainless steel	Hot soapy water, soft cloth. Cream cleaner, with care, if necessary.
Control panel	Paint, enamel or stainless steel	Warm soapy water. Do not use abrasive cleaners on lettering.
Control knobs/handles & trims	Plastic/chrome, aluminium, copper or lacquered brass	Warm soapy water, soft cloth.
	Brass	Brass polish.
Oven door glass/glass lid	Toughened glass	Hot soapy water, cream cleaner/scourer if necessary.
Oven
Part Finish Recommended Cleaning Method
Sides, floor & roof of oven NOT‘COOK & CLEAN’ OVEN PANELS(see below)	Enamel	Any proprietary oven cleaner that is suitable for enamel.CAUTION: CORROSIVE/CAUSTIC OVEN CLEANERS: FOLLOW MANUFACTURER’S INSTRUCTIONS.Do not allow contact with the oven elements.
‘Cook & Clean’ oven panels (some models only)	Special enamel that partly cleans itself	This surface cleans itself at 200°C and above, or the panels can be removed and washed with hot soapy water and a nylon brush.
Oven shelves, Handyrack, grill trivet, Handygrill rack	Chrome	An oven interior cleaner that is suitable for chrome. Soap filled pad. Dishwasher.
Grill pan/meat tin (some models only)	Enamel	Hot soapy water. Soap filled pad. Dishwasher.

Table 5-1

6. Troubleshooting

Hotplate ignition or hotplate burners faulty

Is the power on?

If not, there maybe something wrong with the power supply.

Are the sparker (ignition electrode) or burner slots blocked by debris?

Are the burner trim and caps correctly located? See the section on 'Cleaning'.

Hotplate burners will not light

Make sure that the burner parts have been replaced correctly after wiping or removing for cleaning.

Check that there is not a problem with your gas supply. You can do this by making sure that other gas appliances you may have are working.

Do the burners spark when you push the button?

If not, verify that the power is on.

Steam is coming from the oven

When cooking foods with high water content (e.g. oven fries) there may be some steam visible at the rear grille.

Take care when opening the oven door, as there may be a momentary puff of steam when the oven door is opened. Stand well back and allow any steam to disperse.

What cleaning materials are recommended for the cooker?

See the 'Cleaning' section for recommended cleaning materials.

Never use caustic or abrasive cleaners as these will damage the surface.

An oven fan is noisy

The note of the oven fan may change as the oven heats up – this is perfectly normal.

The knobs get hot when I use the oven. Can I avoid this?

Yes, this is caused by heat rising from the oven or the grill, and heating them up. Do not leave the oven door open.

If there is an installation problem and I don't get my original installer to come back to fix it who pays?

You do. Service organizations will charge for their call outs if they are correcting work carried out by your original installer. It is in your interest to track down your original installer.

Food is cooking too slowly, too quickly, or burning

Cooking times may differ from your previous oven.

Check that you are using the recommended temperatures and shelf positions – see the oven cooking guide. The oven control settings and cooking times are intended to be used only as a guide.

Individual tastes may require the temperature to be altered either way, to get the results you want.

The oven is not cooking evenly

Do not use a baking tray with dimensions larger than those specified in the section on 'General Oven Tips'.

If you are cooking a large item, be prepared to turn it round during cooking.

If two shelves are used, check that space has been left for the heat to circulate. When a baking tray is put into the oven, make sure that it is placed centrally on the shelf.

Check that the door seal is not damaged and that the door catch is adjusted so that the door is held firmly against the seal.

A dish of water when placed on the shelf should be the same depth all over. (For example, if it is deeper at the back, then the back of the cooker should be raised up or the front lowered.) If the cooker is not level arrange for your supplier to level it for you.

Oven not coming on

Is the power on? If not, there may be something wrong with the power supply.

Is the cooker supply on at the isolator switch?

Oven temperature getting hotter as the cooker gets older

If turning the temperature down using the oven control knob has not worked, or has only worked for a short time, then you may need a new thermostat. This should be fitted by a service person.

Fig.6-1

Line drawing of a light bulb with internal circuit lines (no text or symbols)

Fig.6-2

Diagram showing a circular structure with arrows and a magnified view of its shape (no text or symbols)

Fig.6-3

Two simple line drawings of rectangular compartments with dashed outlines, no text or symbols present.

Effect of hinge adjustment – exaggerated for clarity

Fig.6-4

Oven door omitted for clarity

An oven light is not working

The bulb has probably burnt out. You can buy a replacement bulb (which is not covered under the warranty) from a good electrical shop. Ask for a 15 W – 230 V lamp, FOR OVENS. It must be a special bulb, heat resistant to 300 °C (Fig.6-1).

Turn off the power at the circuit breaker.

Before removing the existing bulb, turn off the power supply and make sure that the oven is cool. Open the oven door and remove the oven shelves.

Unscrew the bulb cover by turning counter-clockwise. It may be very stiff (Fig.6-2).

Taking care to protect your fingers with a glove in case the bulb should shatter, unscrew the old bulb.

Screw in the new bulb; screw back the bulb cover. Turn on the circuit breaker and check that the bulb now lights.

The oven door is misaligned

The bottom hinge of either oven door can be adjusted to alter the angle of the door (Fig.6-3). Loosen the bottom hinge fixing screws and use the notch and a flat bladed screwdriver to move the position of the hinge to set the hinge position (Fig.6-4).

Retighten the hinge screws.

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

7. Installation

Dear Installer

Before you start your installation, please complete the details below, so that, if your customer has a problem relating to your installation, they will be able to contact you easily.

Installer's Name

Installer's Company

Installer's Telephone Number

Appliance Serial Number

Safety Requirements and Regulations

This cooker must be installed in accordance with the relevant instructions in this booklet, with the relevant national and local regulations, and with the local gas and electricity supply companies' requirements.
This cooker is a Class 2 Subclass 1 appliance.
Before installation, make sure that the cooker is suitable for your gas type and supply voltage. See the data badge.
The appliance must be installed in accordance with the regulations in force and only in a well ventilated space.
Read the instructions before installing or using this appliance.
In your own interest and that of safety, it is law that all gas appliances be installed by competent persons. Failure to install the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.
This appliance can be converted for use on another gas.

In the UK the cooker must be installed in accordance with:

particular BS 5440 Part 2.

in a permanent dwelling), BS 5482-2 (when the installation is in a caravan or other non-permanent dwelling), or BS 5482-3 (when the installation is in a boat).

In the Republic of Ireland the cooker must be installed in accordance with:

The installation must be carried out by a competent person and installed in accordance with the current edition of IS 813 "Domestic Gas Installations", the current Building Regulations and reference should be made to the current ETCI rules for electrical installation.

Provision of Ventilation

This appliance is not connected to a combustion products evacuation device. Particular attention shall be given to the relevant requirements regarding ventilation.

All rooms require a window that can be opened, or equivalent, while some rooms require a permanent vent in addition to the window.

In the UK:

The room containing the cooker should have an air supply in accordance with BS 5440 Part 2. All rooms require an openable window or equivalent, while some rooms require a permanent vent in addition to the openable window. The cooker should not be installed in a bedsitting room with volume less than 20 m³ . If it is installed in a room of volume less than 5 m³ an air vent of effective area 100 cm² is required; if it is installed in a room of volume between 5 m³ and 10 m³ , an air vent of effective area 50 cm² is required; while if the volume exceeds 11 m³ , no air vent is required.

If there are other fuel burning appliances in the same room, BS 5440 Part 2 should be consulted to determine the requisite air vent requirements.

In the Republic of Ireland:

Reference should be made to the current edition of IS 813, which makes clear the conditions that must be met to demonstrate that sufficient ventilation is available.

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

Location of Cooker

The cooker may be installed in a kitchen/kitchen diner but NOT in a room containing a bath or shower.

This appliance is designed for domestic cooking only. Use for any other purpose could invalidate any warranty or liability claim.

Note: An appliance for use on LPG must not be installed in a room or internal space below ground level, e.g. in a basement.

Conversion

This appliance is supplied set for G20 20 mbar Cat II _2H3+ .

A conversion kit for another gas is available for the cooker.

If the appliance is to be converted to another gas we recommend that this is carried out before installation.

After converting the appliance, please attach the Gas Conversion sticker over the appropriate area of the data badge – this will identify the gas type for which the appliance is now set.

You will need the following equipment to complete the cooker installation satisfactorily:

gas through a flexible hose, a stability bracket or chain MUST be fitted.

These are not supplied with the cooker but are available at most builders' merchants.

relevant standards.

You will also need the following tools:

1. Electric drill
2. Masonry drill bit (only required if fitting the cooker on a stone or concrete floor)
3. Wall plugs (only required if fitting the cooker on a stone or concrete floor)
4. Steel tape measure
5. Cross head screwdriver
6. Flat head screwdriver
7. Spirit level
8. Pencil
9. Adjustable spanner
10. Screws for fitting stability bracket
11. 4 mm & 3 mm Allen keys
12. 13 mm spanner or socket wrench

Checking the Parts:

6 pan supports Wok cradle
Deluxe grill tray & trivet 2 drop shelves
2 flat shelves Plinth

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

Positioning the Cooker

Fig.7-1 and Fig.7-2 shows the minimum recommended distance from the cooker to nearby surfaces.

The cooker should not be placed on a base.

Above hotplate surround should be level with, or above, any adjacent work surface.

A gap of 75 mm should be left between each side of the cooker ABOVE the hotplate level and any adjacent vertical surface.

For non-combustible surfaces (such as unpainted metal or ceramic tiles), this can be reduced to 25 mm.

A minimum space of 800 mm is required between the top of the hotplate and a horizontal combustible surface.

*Any cookerhood should be installed in accordance with the hood manufacturer's instructions.

**Any splashback must be fitted in accordance with the manufacturers instructions. Allowance should be made for the additional height of the flue trim, which is fitted to the cooker hob.

Surfaces of furniture and walls at the sides and rear of the appliance should be heat, splash and steam resistant. Certain types of vinyl or laminate kitchen furniture are particularly prone to heat damage and discolouration.

We cannot accept responsibility for damage caused by normal use of the cooker to any material that de-laminates or discolours at temperatures less than 65 °C above room temperature

We recommend a gap of 1102 mm between units to allow for moving the cooker. DO NOT box the cooker in: it must be possible to move the cooker in and out for cleaning and servicing.

If the cooker is near a corner of the kitchen, a clearance of 130 mm is required to allow the oven doors to open (Fig.7-3). The actual opening of the doors is slightly less but this allows for some protection of your hand as you open the door.

Moving the Cooker

On no account try and move the cooker while it is plugged into the electricity supply.

The cooker is very heavy, so take great care.

We recommend that two people manoeuvre the cooker. Make sure that the floor covering is firmly fixed, or removed, to prevent it being disturbed when moving the cooker around.

To help you, there are two levelling rollers at the back, and two screw-down levelling feet at the front.

Remove the polystyrene base pack. From the front, tilt the cooker backwards and remove the front half of the polystyrene base (Fig.7-4).

Repeat from the back and remove the rear half of the polystyrene base.

Two diagrams showing a person performing a mechanical or architectural task, with arrows indicating movement direction (no text or symbols present)

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

Lowering the Two Rear Rollers

To adjust the height of the rear of the cooker, first fit a 13 mm spanner or socket wrench onto the hexagonal adjusting nut (Fig.7-5). Rotate the nut – clockwise to raise – counterclockwise to lower.

Make 10 complete (360°) turns clockwise.

Make sure you lower BOTH REAR ROLLERS.

Completing the Move

Unfold the rear edge of the cardboard base tray. Open the oven doors so that you can get a good grip on the bottom of the fascia panel as you move the oven (Fig.7-6).

Carefully push the cooker backwards off the base tray. Remove the base tray.

Position the cooker close to its final position, leaving just enough space to get behind it.

DO NOT use the door handles or control knobs to manoeuvre the cooker.

Fitting a Stability Bracket or Chain

Unless otherwise stated, a cooker using a flexible gas connector must be secured with a suitable stability device.

Suitable stability devices are shown in Fig.7-7, Fig.7-8 and Fig.7-9.

If you are using a stability chain (Fig.7-7) then the chain should be kept as short as is practicable and fixed firmly to the rear of the cooker.

If you are using a stability bracket (Fig.7-8 and Fig.7-9), then adjust the bracket to give the smallest practicable clearance between the bracket and the engagement slot in the rear of the cooker.

Fit the bracket so that it engages as far as possible over the chassis of the cooker.

Repositioning the Cooker Following Connection

If you need to move the cooker once it has been connected then you need to unplug it and, having gripped under the fascia panel and lifted the front of the cooker slightly (Fig.7-6), you need to check behind the cooker to make sure that the gas hose is not caught.

As you progress, make sure that both the electricity cable and gas hose always have sufficient slack to allow the cooker to move.

With a stability chain fitted, release it as you ease the cooker out. Do not forget to refit it when you replace the cooker.

When you replace the cooker, again check behind to make sure that the electricity cable and gas hose are not caught or trapped.

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

Conversion to Another Gas

If the appliance is to be converted to another gas do the conversion at this point. See the conversion section of these instructions.

Levelling

You are recommended to use a spirit level on a shelf in one of the ovens to check for level.

Place the cooker in its intended position taking care not to twist it within the gap between the kitchen units as damage may occur to the cooker or the units.

The front feet and rear rollers can be adjusted to level the cooker.

To adjust the height of the rear of the cooker use a 13 mm spanner or socket wrench to turn the adjusting nuts at the front bottom corners of the cooker.

To set the front turn the feet bases to raise or lower.

Gas Connection

This must be in accordance with the relevant standards.

The flexible hose (not supplied with the cooker) must be in accordance with the relevant standards. Hoses may be purchased at most builders' merchants.

The gas supply needs to terminate with a down-facing bayonet. The connector is located just below the hotplate level at the rear of the cooker. If in doubt contact your supplier.

The rear cover boxes limit the position of the supply point.

Because the height of the cooker can be adjusted and each connection is different, it is difficult to give precise dimensions.

Although a 900 mm hose can be used, a 1250 mm hose will allow slightly more flexibility in the positioning of the bayonet and make moving the cooker easier.

The hose should be fitted so that both inlet and outlet connections are vertical so that the hose hangs downwards in a 'U' shape.

Ideally the hose supply connection should be within the shaded area 'A' (Fig.7-10).

For Natural Gas, the flexible hose must be in accordance with BS 669. For LP Gas, it should be capable of 50 mbar pressure, 70 °C temperature rise, and carry a red stripe, band or label. If in doubt contact, your supplier.

Screw connect the threaded end of the hose into the gas inlet.

After completing the gas connection, make sure that the cooker is gas sound with a pressure test.

Fig.7-10

All dimensions in millimetres

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

Fig.7-11

Fig.7-12

Pressure Testing

The gas pressure can be measured at the pressure test point on the gas connection block.

Connect the pressure gauge. Turn on and light one of the hotplate burners.

Turn on the control knob for the burner with the pressure gauge fitted to let gas through.

See the data badge for test pressures.

Turn off the burners. Make sure that you reassemble the burner top in the correct way on the burner body.

Electrical Connection

The cooker must be installed by a qualified electrician, in accordance with all relevant British Standards/Codes of Practice (in particular BS 7671), or with the relevant national and local regulations.

Current Operated Earth Leakage Breakers

The combined use of your cooker and other domestic appliances may cause nuisance tripping, so we recommend that the cooker is protected on an individual RCD (Residual Current Device) or RCBO (Residual Current Breaker with Overload).

IF IN DOUBT, PLEASE CONSULT A SUITABLY QUALIFIED ELECTRICIAN.

Note: The cooker must be connected to the correct electrical supply as stated on the voltage label on the cooker, through a suitable cooker control unit incorporating a double-pole switch, having a contact separation of at least 3 mm in all poles.

The cooker must not be connected to an ordinary domestic power point.

Access to the mains terminal is gained by removing the electrical terminal cover box on the back panel. Connect the mains cable to the correct terminals for your electrical supply type (Fig.7-11 and Fig.7-12). Check that the links are correctly fitted and that the terminal screws are tight.

Secure the mains cable using the cable clamp.

INSTALLATION

Check the appliance is electrically safe and gas sound when you have finished.

Final Checks

Hotplate Check

Check each burner in turn (refer to the 'Hotplate Burners' section at the front of the instructions).

Grill Check

Turn on the grill control and check that the grill heats up.

Oven Check

Turn on the ovens. Check that the oven fans start to turn and that the ovens start to heat up.

Turn off the oven.

Final Fitting

Fitting the Plinth

Loosen the 3 screws along the front bottom edge of the cooker. Hook the central keyhole over the central screw. Twist and fit each end keyhole over their respective screws. Tighten the fixing screws (Fig.7-13).

Customer Care

Installer: Please complete your details in this guide, inform the user how to operate the cooker and hand over the instructions.

Thank you.

Technical line drawing of a mechanical bracket assembly (no text or symbols)

8. Conversion to LP Gas

Fig.8-1

Fig.8-2

Technical line drawing of a mechanical component with concentric rings and a central hexagonal nut, featuring an arrow pointing to a feature (no text or symbols present)

Fig.8-3

Mechanical assembly diagram showing a sliding mechanism with a black arrow indicating direction (no text or symbols)

	Natural Gas Propane Gas
Centre burner	133 95*
Large burners	120 40
Right front burner	95 32

Table 8-1

Check the 'Technical Data' section at the back of the book that the hob is convertible to the gas you want to use.

A suitably competent person must perform the conversion. After conversion the installation must comply with the relevant regulations and also the local electricity supply company requirements. Read the instructions before converting this appliance.

Failure to convert the appliance correctly could invalidate any warranty or liability claims and lead to prosecution.

When servicing or replacing gas-carrying components disconnect from the gas supply before starting operation. Check the appliance is gas sound after completion.

DO NOT use reconditioned or unauthorised gas controls.

Disconnect from the electricity supply before servicing. Before electrical reconnection, check that the appliance is electrically safe.

Injectors

Remove the pan supports and burner heads. Undo the large brass nut on the top of the brass venturis and remove (Fig.8-1).

Removing the Jets

First remove the service plate.

Either:

Use a long box spanner to access and remove the old jets;

Or:

Lift up the front of the hotplate top and prop it up to access the burner bases. Remove the old jets.

Save the jets removed from the appliance for possible future use. Fit the new jets: see Table 8-1 for the correct type.

* This is a special non-counterbored jet: it is NOT the same as the 95 jet as used in the right-hand front natural gas burner.

Note: If you have lifted up the hotplate then carefully replace it taking care not to damage or displace the ignition electrodes or flame safety probes (Fig.8-2) and replace the rear fixing screws.

Tap Adjustment

Pull off all the control knobs. Open the grill door and right-hand oven door and remove the fixing screws underneath the control panel. Remove the 3 fixing screws at the top of the control panel.

Pull the control panel forward. Taking care not to damage it, by protecting it with cloth for example, rest it on the open grill door and oven door.

Turn the bypass screw on each control clockwise until it stops (Fig.8-3).

Refit the control panel and control knobs.

WARNING – SERVICING TO BE CARRIED OUT ONLY BY AN AUTHORISED PERSON Disconnect from electricity and gas before servicing. Check appliance is safe when you have finished.

Reassembling to Liquid Propane Gas

Centre Burner

IMPORTANT: If you are converting to LP Gas the large ring in the conversion kit MUST be fitted to the centre burner.

Fit the large ring (if required). Screw in the hexagon headed venturi but to make fitting the outer burners easier do not fully tighten yet (Fig.8-4).

Outer Burners

Screw in the hexagon headed venturis (Fig.8-5) but to make fitting the other burners easier do not fully tighten yet.

Reassemble all the burners with the venturi tubes and evenly tighten.

Refit the burner heads, making sure they are reassembled in the correct way on the burner bodies (Fig.8-6).

Refit the pan supports.

Reassemble in the reverse order.

Stick on Label

Stick the appropriate label on to the data badge to indicate the gas the appliance is now set for.

Pressure Testing

Connect the appliance to the gas supply. The gas pressure can be measured at the pressure test point on the gas connection block.

Connect the pressure gauge. Turn on and light one of the hotplate burners.

Turn on the control knob for the burner with the pressure gauge fitted to let gas through.

Check the appliance is gas sound.

CAUTION: DO NOT use a flame to check for gas leaks.

Check the operation of all the burners.

Diagram of a mechanical component with a bolt inserted into a circular ring, showing a downward arrow indicating motion (no text or symbols)

Technical diagram showing two circular components with concentric rings and directional arrows, labeled Fig.8-6 (no text or symbols on the diagram itself)

9. Circuit Diagram

graph TD
    subgraph_Component_L["Component L"]
        H["H"] --> A3["A3"]
        A3 --> A4["A4"]
        A4 --> A5["A5"]
        A5 --> A6["A6"]
        A6 --> A7["A7"]
        A7 --> D2["D2"]
        D2 --> L["①"]
        L --> N["N"]
        N --> E["E"]
    end

    subgraph_Component_N["Component N"]
        G["G"] --> W["W"]
        W --> A1["A1"]
        A1 --> P8["P8"]
        P8 --> 8["8"]
        8 --> P7["P7"]
        P7 --> 6["6"]
        6 --> P6["P6"]
        P6 --> 5["5"]
        5 --> P5["P5"]
        P5 --> 4["4"]
        4 --> P4["P4"]
        P4 --> 3["3"]
        3 --> P3["P3"]
        P3 --> 2["2"]
        2 --> P2["P2"]
        P2 --> 1["1"]
        1 --> P1["P1"]
        P1 --> br["br"]

    subgraph_Component_E["Component E"]
        G2["G"] --> W2["W"]
        W2 --> B1["B1"]
        B1 --> y["y"]
        y --> 2["2"]
        2 --> B2["B2"]
        B2 --> y2["2"]
        y2 --> 1["1"]
        1 --> or["or"]

        C1["C1"] --> v["v"]
        C1 --> v1["v"]
        C1 --> v2["v"]
        C1 --> v3["v"]
        C1 --> v4["v"]
        C1 --> v5["v"]
        C1 --> v6["v"]
        C1 --> v7["v"]
        C1 --> v8["v"]
        C1 --> v9["v"]
        C1 --> v10["v"]
        C1 --> v11["v"]
        C1 --> v12["v"]
        C1 --> v13["v"]
        C1 --> v14["v"]
        C1 --> v15["v"]
        C1 --> v16["v"]
        C1 --> v17["v"]
        C1 --> v18["v"]
        C1 --> v19["v"]
        C1 --> v20["v"]
        C2["C2"] --> v3["v3"]
        C2 --> v4["v4"]
        C2 --> v5["v5"]
        C2 --> v6["v6"]
        C2 --> v7["v7"]
        C2 --> v8["v8"]
        C2 --> v9["v9"]
        C2 --> v10["v10"]

    subgraph_Component_H["Component H"]
        H["H"] --> O["b"]
        O --> A3
        A3 --> r["r"]
        r --> b["b"]
        b --> A4
        A4 --> g["y"]
        g --> A5
        A5 --> w["w"]
        w --> b["b"]
        b --> A6
        A6 --> y["y"]
        y --> y["y"]
        y --> y["y"]

    end

    subgraph_Component_E["Component E"]
        E["H"] --> F["b"]
        F --> B2["B2"]
        B2 --> y["y"]
        y["y"] --> 2["2"]
        2 --> P2["P2"]
        P2 --> 1["1"]
        1["1"] --> or["or"]

    end

    subgraph_Component_F["Component F"]
        F["F2"] --> r["r"]
        r["r"] --> o["o[o"]]
        o["o[o"]] --> b["b"] --> B3["B3"] --> y["y"] --> B4["B4"] --> b["b"] --> or["or"]

    subgraph_Component_G["Component G"]
        G["G"] --> b["b"]
        b["b"] --> w["w"]

    end

    subgraph_Component_H["Component H"]
        H["H"] --> O["b"]

    subgraph Component_H
        O["H"] --> F
        F["F2"] --> r["r[o[o"]]
        r["r"] --> o["o[o"]]
        o["o[o"]] --> b["b"] --> B3["B3"] --> y["y"] --> B4["B4"]

    end

    subgraph Component_E
        E["H"] --> O
        O["L"] --> BR["br"]

    end

    subgraph Component_E
        E["H"] --> BR
    end

    style Component_E fill:#f9f,stroke:#333,stroke-width:2px
    style Component_E fill:#ccf,stroke:#333,stroke-width:2px

Key

The connections shown in the circuit diagram are for single-phase. The ratings are for 230 V 50 Hz.

Code	Description
A1	Left-hand MF oven thermostat
A2	Left-hand MF oven controller
A3	Left-hand MF oven base element
A4	Left-hand MF oven top element (outer pair)
A5	Left-hand MF oven browning element (inner pair)
A6	Left-hand MF oven fan element
A7	Left-hand MF oven fan
B1	Right-hand oven thermostat
B2	Right-hand oven thermostat front switch
B3	Right-hand oven fan element
B4	Right-hand oven fan

Code	Description
C1	Hotplate burner ignition switches
C2	Ignition spark generator
D1	Left-hand oven light switch
D2	Left-hand oven light
F1	Right-hand oven light switch
F2	Right-hand oven light
G	Neon
H	Thermal cut-out

Code Colour

b Blue

br Brown

bk Black

or Orange

r Red

v Violet

w White

y Yellow

g/y Green/yellow

gr Grey

10. Technical Data

THE COOKER IS CATEGORY: CatII_2H3+ ; CatII_2E+3+ ; CatII_2L3B/P ; CatII_2E3B/P ; CatII_2ELL3B/P ; CatII_2H3B/P . It is supplied set for group H natural gas. A conversion kit from NG to LP is available for the cooker.

INSTALLER: Please leave these instructions with the User.

DATA BADGE LOCATION: Cooker back, serial number repeater badge below oven door opening.

COUNTRY OF DESTINATION: GB, IE, FR, BE, NL, DE, CH, AT, LU.

Connections

Gas (Rp 1⁄2 at rear right-hand side) Electric
Natural gas 20 mbar		230 / 400 V 50 HzButane 29 mbar
Propane 37 mbar

See the appliance badge for test pressures.

Dimensions

Overall height minimum 912 mm maximum 937 mm
Overall width 1092 mm
Overall depth 610 mm (to fascia); 670 mm (including handles)
Minimum height above the hotplate 800 mm

Refer to 'Positioning the Cooker'.

Ratings

Hotplate	Bypass Screw**	Natural Gas 20 mb		LP Gas
			Injector		Injector
Centre burner	57	5.0 kW	165	5.0 kW (357 g/h)	107*
Large burner	40	3.0 kW	120	3.0 kW (214 g/h)	82
Right-hand front burner	32	1.7 kW	95	1.7 kW (121 g/h)	64

* This is a special non-counterbored jet. Gas inputs based on Gross Calorific Value.
* * The valves in this cooker are fitted with adjustable bypass screws. The cooker is supplied with the bypass screws set for Natural gas. For LPG conversion the bypass screws must be screwed all the way down.

Oven Efficiency

Ovens	Left-hand Oven	Right-hand Oven
	Multi-function	Forced Air Convection
Maximum power output @ 230 V 50 Hz 2.5 kW 2.5 kW
Energy efficiency class on a scale of A (more efficient) to G (less efficient)	A	A
Energy consumption based on standard load	0.95 kWh	0.90 kWh
Usable volume (litres)	69	69
Size	Large	Large
Time to cook standard load	41 minutes	38 minutes
Surface area of the grid	1400 cm2	1400 cm2

Maximum total electrical load at 230 V (approximate total including oven lights, oven fan, etc.): 5.1 kW.

CE

Name of Appliance & Colour*

Appliance Serial Number*

Natural Gas LP GasFuel Type* Dual Fuel Electric

Retailer's Name & Address

Date of Purchase

Installer's Name & Address

Installer's Telephone Number

Date of Installation

* This information is on the appliance data badge – look in the appliance instructions to find out where the data badge is located.

CONSUMER SERVICE

If you have any product enquiries, or in the event of a problem with your appliance once it has been installed, please telephone [phone].

CONSUMER SERVICE LINES OPEN:

Monday to Thursday 8am-6pm

Friday 8am-5pm

Saturday 9am-1pm

WARRANTY

Your manufacturer warranty covers goods of our own brand for defective workmanship and materials for a period of 3 year from the date of purchase. This warranty covers mechanical breakdown and proven cosmetic and manufacturing defects.

To register for this guarantee simply fill in and return the FREEPOST registration form provided. Alternatively call free on 0800 694 4170, quoting reference FAGX91AN or register online at www.falconappliances.co.uk

Any damage, blemishes or chips identified upon receipt of the product must be reported within 90 days ñ proof of purchase may be required to establish validity. Scratches on the surface of ceramic hobs must be reported within 14 days. Scratches caused by usage are not covered. Accidental damage is not covered by the manufacturer's warranty.

For warranty compliance, the requirements are that the appliance:

• Has been correctly installed in accordance with current legislation, relevant British and European Standards and Codes of Practice, by a suitably competent person registered with Gas Safe or equivalent body and, where applicable, a qualified electrician.
• Has been used solely for domestic cooking purposes.
• Is in use in the UK*, has not been taken abroad as a personal export. (In the Republic of Ireland conditions may vary, so consult your retailer.)
• Is not second-hand or a refurbished appliance. The manufacturer's warranty is not transferable.
• Has not been subject to misuse, accidental damage or modification, and has not deteriorated due to normal domestic wear and tear, and the manufacturer's recommendations concerning cleaning materials have been followed.
• Has not been repaired by persons or organisations other than those authorised to act on behalf of AGA Rangemaster.

Exceptions:

• Items not included under the free 3 year guarantee include pan supports, griddles, wok rings, baking trays, grill pans, trivets, filters, light bulbs and other consumable accessories.
• Any damage caused other than through normal use.
• Breakdowns associated with cooking spillage.
• Cosmetic deterioration deemed to be normal wear and tear.

This warranty is in addition to your Statutory Rights.

* Only certain models can be adapted for use with Mains Gas supplied in the Channel Islands and Isle of Man.

OUT OF WARRANTY

We recommend that Falcon appliances are serviced regularly throughout their life to maintain optimum performance and efficiency. Service work should only be carried out by technically competent and suitably qualified personnel.

For your own safety, always make sure that work is carried out by a Gas Safe registered engineer for gas appliances or an approved electrician for electrical models.

For a competitive quote and to arrange for a Falcon approved engineer to attend, call Consumer Services on: 0870 789 5107.

SPARE PARTS

To maintain optimum and safe performance, we recommend that only genuine Falcon spare parts are used. These are available from most major spares stockists, including ourselves.

Contact Consumer Services on 0870 789 5107, who will be happy to help.

STANDARDS

Falcon cookers are designed and manufactured to a recognised international quality standard, which meets the requirements of BS EN ISO 9001, BS EN ISO 14001 and OHSAS 18001 for continually improving environmental procedures.

Falcon cookers comply with the essential requirements of the appropriate European Directives, and carry the CE mark.

DIVERTIMENTI

For over 45 years DIVERTIMENTI, Falcon's sister company, has been the ultimate destination for food lovers and serious chefs alike. With its vast array of cookware, tableware and kitchenware, DIVERTIMENTI caters to all your culinary needs. With over 4500 items on the DIVERTIMENTI website www.divertimenti.co.uk

Falcon Appliances

Clarence Street

Royal Leamington Spa

Warwickshire

CV31 2AD

Tel [phone]

Fax [phone]

Email [e-mail]

www.falconappliances.co.uk

Trade Enquiries 0115 946 6143

Email [e-mail]

Registered in England and Wales. Registration No. 354715 Registered Office: Juno Drive, Leamington Spa, Warwickshire, CV31 3RG

Falcon continuously seeks improvements in specification, design and production of products and thus, alterations take place periodically. Whilst every effort is made to produce up-to-date literature, this booklet should not be regarded as an infallible guide to current specification, nor does it constitute an offer for the sale of any particular appliance.